“Meatless Monday” Recipe of the Week – Herb Potato Salad

July 17, 2017 at 4:52 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Herb Potato Salad. It’s off the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Plus don’t forget the Diabetic Gourmet Magazine, an excellent Diabetic Recipe magazine. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Herb Potato Salad
Servings: 6

Ingredients

1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:

3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions

1 – Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.

Nutritional Information (Per Serving)
Calories: 80
Protein: 2g
Sodium: 60 mg
Fat: 1g
Carbohydrates: 16g
Exchanges: 1 Starch/Bread

http://diabeticgourmet.com/recipes/html/110.shtml

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Kitchen Hint of the Day!

September 2, 2016 at 4:43 AM | Posted in Kitchen Hints | 1 Comment
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Potato Salad Hint…..

 
If you would like a richer color to your potato salad, try adding a small amount of mustard when you are mixing it.

Low-Calorie Potato Salads That Won’t Pack on the Pounds

July 24, 2016 at 5:06 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its – Low-Calorie Potato Salads That Won’t Pack on the Pounds. Recipes including; Creamy Potato Salad, Country Potato Salad, and Lebanese Potato Salad. Find all these delicious and healthy recipes at the EatingWell website, Enjoy! http://www.eatingwell.com/

 

 

Low-Calorie Potato Salads That Won’t Pack on the Pounds

Lighter recipes for healthy potato salad.EatingWell2
Potato salad is a favorite summer dish, but classic versions can easily derail your diet with extra calories and fat. We’ve given traditional potato salad a healthy makeover by swapping out the full-fat, creamy dressing with healthy ingredients that boost flavor without going overboard on extra fat and calories. So indulge without the guilt and enjoy these delicious, low-calorie potato salad recipes.

 

 

Creamy Potato Salad
Tossing potatoes with a little good vinegar while they are still warm infuses them with flavor. Capers, gherkins and a touch of anchovy give this old-fashioned salad a piquant finish, while red bell pepper and celery give it an appealing crunch…..

 
Country Potato Salad
This updated picnic potato salad gets subtle flavor from smoked ham. If you can find them, small, thin-skinned early potatoes are best in this salad….

 
Lebanese Potato Salad
Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution……

 

 

* Click the link below to get all the Low-Calorie Potato Salads That Won’t Pack on the Pounds
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_potato_salads_that_won_t_pack_on_the_pounds

Low-Calorie Salads and Side Dishes Perfect for Potlucks

May 25, 2016 at 5:06 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Low-Calorie Salads and Side Dishes Perfect for Potlucks. The EatingWell website is loaded with delicious and healthy recipes like these, so enjoy! http://www.eatingwell.com/

 

 

Low-Calorie Salads and Side Dishes Perfect for Potlucks

Enjoy lighter versions of your favorite salads and sides.EatingWell2
Bringing a healthy dish to a party ensures that you’ll have something to eat you can feel good about (and so will everyone else). We’ve got lightened-up versions of potato salad, coleslaw, taco salad and more to treat everyone. Bring one of these healthy dishes to your next party and you’ll be sure to wow everyone’s taste buds.

 

 

Scallion-Dill Potato Salad
In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill……

 
Roasted Radishes & Leeks with Thyme
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn’t mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme…..

 
Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread…..

 

 

* Click the link below to get all the Low-Calorie Salads and Side Dishes Perfect for Potlucks
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_salads_and_side_dishes_perfect_for_potlucks

“Meatless Monday” Recipe of the Week” – Green Potato Salad

November 16, 2015 at 5:48 AM | Posted in Meatless Monday, PBS | Leave a comment
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For this week’s “Meatless Monday” Recipe of the Week it’s Green Potato Salad. Substituting for Mayo is pureed Avocados which gives it color and less cholesterol. You can find this recipe along with a great selection of recipes and cuisines on the PBS/Recipe website. http://www.pbs.org/food/recipes/

 

 

Green Potato SaladPBS

Ingredients
1 pound potatoes, peeled and cut into 1-inch cubes
1 avocado, peeled and pitted
1/4 cup soy milk
1 tablespoons nutritional yeast
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
black pepper
1 scallion, finely chopped
Directions
1 – Put the potatoes in a pot, and add enough water to cover the potatoes by 1-inch. Bring to a boil, and then turn down the heat to maintain a gentle simmer. Cook the potatoes until they’re just soft enough to easily pass a toothpick through one.
2 – To make the sauce, add half of the avocado, the soy milk, the nutritional yeast, lemon juice, salt and black pepper to a small food processor. Puree the mixture.
3 – Chop the remaining half of avocado into cubes, and add them to a bowl with a little lemon juice to keep them from changing color.
4 – When the potatoes are done, drain them well and add them to the bowl with the avocados, and then add the sauce and scallions. Stir to combine, and adjust salt to taste. It’s okay if the potatoes break up a little bit in the process. Serve warm or at room temperature within a few hours.

http://www.pbs.org/food/recipes/green-potato-salad/

Kitchen Hint of the Day!

October 21, 2015 at 5:05 AM | Posted in Kitchen Hints | Leave a comment
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Here’s one my Mom always uses…..

 

If you would like a richer color to your potato salad, try adding a small amount of mustard when you mixing it up.

One of America’s Favorites – Potato Salad

May 18, 2015 at 5:06 AM | Posted in One of America's Favorites | 1 Comment
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Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world.

A coarse cut potato salad

A coarse cut potato salad

Though called a salad, it is generally a side dish, as it usually accompanies the main course.

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, potlucks and other casual meals and events.

It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

 

 

 

General versions of potato salad include:

* salad with a mayonnaise, yogurt or sour cream dressing;
* salad with vinegar dressing;
* salad with bacon;
* salad with a fresh herb or dill dressing and/or chives, scallions, tarragon, gherkins, capers or other items;
* salad with raw onions and pickles;
* salad with hard-boiled eggs (a combination of potato salad and egg salad).

Different versions of potato salad are served at different temperatures. Most potato salads are served at room temperature or chilled, though the southern German variant may be served warm as well. In the U.S. and northern Germany potato salads are commonly served chilled and require refrigeration beforehand.

 

 

Germany
German “Kartoffelsalat” is a popular variation that is generally prepared with vinegar, potatoes, oil, vegetable broth,

Northern German potato salad

Northern German potato salad

bacon bits, parsley, red onion and topped with chives and served warm. This style of potato salad is usually found in Southern Germany. Potato salad from northern Germany is generally made with mayonnaise and quite similar to its U.S. counterpart. Potato salad and sausages (like Bratwurst, Weisswurst, Bockwurst or Vienna sausage) is a popular German dish for Christmas Eve.

 

Russia and the former Eastern bloc
Russian version, called Olivier salad or Stolichny salad, became popular as a zakuski (appetizer) or a side-dish for Christmas and New Year’s Eve (Novy God) feasts across the former Soviet sphere of influence. Originally, the salad included various kinds of poultry, meat and sea fruit; in its current widespread form, it usually includes potatoes, diced boiled chicken (or sometimes ham or bologna sausage), eggs, brined dill pickles, carrots, green peas and onions, dressed with mayonnaise. It can thus be considered as a combination of potato salad, egg salad and chicken salad. Variations of this salad are also popular in the Balkans, Spain, as well as in some Asian and South American countries. In some of these countries this salad is known as Russian salad (e.g. Greek ρώσικη σαλάτα, Spanish ensaladilla rusa, Turkish rus salatası etc.)

 

Italy
A version of potato salad popular in Latium is boiled potatoes dressed with olive oil, vinegar, finely minced parsley and garlic, hot chili peppers and salt. In Sicily, potato salad is made with string beans and red onion, dressed with olive oil and vinegar.

 

United States
Although potato salad is enjoyed any time of year in the United States, it is commonly associated with summer and picnics. White and/or red potatoes are commonly used; it is customary to leave a bit of the skin on red potatoes—especially when Americans make it German-style.

 

 

Cold potato salad served at a restaurant

Cold potato salad served at a restaurant

Basic ingredients for traditional American potato salad include: cubed, boiled potatoes (typically russet potatoes), mayonnaise or a mayonnaise-like substitute such as yogurt or sour cream, yellow mustard and/or mustard powder (dry mustard), black pepper, salt, celery seed, dry dill, chopped pickles (pickled cucumber), chives, finely-chopped red or white onion, chopped green or red bell pepper, thinly-sliced/finely-chopped celery and sometimes chopped hard-boiled egg whites (usually one egg per batch of salad). Vegetable ingredients (not including the potatoes) are incorporated raw and never cooked. The salad is often topped with paprika and chives, and generally served cold or room temperature.

 

 

Kitchen Hint of the Day!

October 4, 2014 at 5:23 AM | Posted in Kitchen Hints | Leave a comment
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Kitchen Hint of the Day!

 
A new (red) potato has more moisture than other potatoes. Use new potatoes in dishes such as potato salad; they absorb less water when boiled and less mayonnaise when prepared, allowing your salad to have better flavor and less fat. They’ll also break apart less easily when you mix the salad.

Roasted Garlic Boneless Duck Breast w/ Cut Green Beans and Potatao Salad

June 18, 2014 at 5:13 PM | Posted in greenbeans, Maple Leaf Farms Duck Breast, potatoes | Leave a comment
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Today’s Menu: Roasted Garlic Boneless Duck Breast w/ Cut Green Beans and Potato Salad

 

Duck Breast 012

 
Another hot and humid day out, about 93 degrees today. Had to have some work done on one of the stand up showers, replaced the caulking around the seals. Did some laundry for Mom and that was about it today, too miserable to go outside. For dinner tonight another new one, Roasted Garlic Boneless Duck Breast w/ Cut Green Beans and Baked Potato.

 

 

 
While at Kroger yesterday noticed a new item in their Meat Department, Maple Leaf Farms Roasted Garlic All Natural Boneless Duck Breast. I haven’t had Duck since my Grandmother prepared a whole Duck one time for Christmas, and that was in the 70’s or early 80’s. So I love trying out new food items, had to grab a package. It’s an individual packaged Duck Breast and comes seasoned, this ones Roasted Garlic. They had 2 or 3 different kinds but the Roasted Garlic sounded the best. It’s the first time I’ve prepared Duck, so just hoping for the best!

 

 

 

Duck Breast 003
To prepare it I just followed the instructions on the package. Thaw duck breasts and remove from package. Pat duck breast dry with paper towels. Trim skin to the shape of the meat. Score skin into 1/4 inch intervals. (Do not cut into breast meat). Rotate breast and score again, making a criss-cross pattern. Season with salt/pepper or preferred seasoning/marinades. Preheat griddle to 325 degrees F or nonstick pan to low-medium low. Place breast skin-side down for approximately 8-12 minutes or until fat is rendered and skin is crisp and brown. Low and slow is the way to go. Turn breast over and cook 1-2 minutes. Place duck breasts in 400 degree F oven for 3-4 minutes. Let product rest 2-3 minutes before slicing. Final internal temperature should be 165 degrees F. It came out one moist and delicious Duck Breast! I had seasoned it with just Sea Salt and Black Pepper and that’s all it needed. I’ll be purchasing the Duck Breast again soon. For one side dish I heated up a can of Del Monte Cut Green Beans. Then I also had some of the leftover Potato Salad from last night’s dinner along with a slice of Klosterman Wheat Bread. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

Maple Leaf Farms Roasted Garlic All Natural Boneless Duck BreastMaple Leaf Farms Duck Breast
Maple Leaf Farms Roasted Garlic All Natural Boneless Duck Breast
USDA inspected all natural boneless duck breast is marinated with the robust taste of roasted garlic that complements and enhances the delicious natural taste of duck. Available in a see-through package.

Follow package directions or watch our duck breast preparation video.

• All Natural Roasted Garlic Marination
• No artificial ingredients, minimally processed
• One duck breast lobe, 7.5 oz
• Clear vacuum skin package gives the full view of product
• Gluten free
• Unscored skin
• Frozen

INGREDIENTS: Boneless Duck Breast, Seasoning (Sea Salt, Dehydrated Garlic, Turbinado Sugar, Hickory Smoke Powder (Malttodextrin, Natural Hickory Smoke Flavor), Spices, Dehydrated Onion, Yeast Extract, Dehydrated Red Bell Pepper, Dehydrated Parsley, Natural Smoke Flavor, Natural Flavoring), Water.

 
Sautéing a duck breast:
Thaw duck breasts and remove from package. Pat duck breast dry with paper towels.
Trim skin to the shape of the meat.
Score skin into 1/4 inch intervals. (Do not cut into breast meat). Rotate breast and score again, making a criss-cross pattern. Season with salt/pepper or preferred seasoning/marinades.
Preheat griddle to 325 degrees F or nonstick pan to low-medium low.
Place breast skin-side down for approximately 8-12 minutes or until fat is rendered and skin is crisp and brown. Low and slow is the way to go.
Turn breast over and cook 1-2 minutes. (Duck breast can be refrigerated at this point, then finished at a later time.) Place duck breasts in 400 degree F oven for 3-4 minutes. Let product rest 2-3 minutes before slicing. Final internal temperature should be 165 degrees F.

 

http://www.mapleleaffarms.com/51?prod=108

Cast Iron Skillet Baked Pork Chop w/ Fried Apples, German Potato Salad, and…

October 5, 2013 at 5:19 PM | Posted in greenbeans, JB's Fatboy Sauces and Rub, pork chops, potatoes | Leave a comment
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Today’s Menu: Cast Iron Skillet Baked Pork Chop w/ Fried Apples, German Potato Salad, and Green Beans

 

Baked Chop German Pot salad 007

It started out a rainy morning and the a sunny and a bit humid afternoon and then some heavy late afternoon and evening showers. just a lazy day of being a Couch Potato watching some College Football! For dinner a comfort food Heaven; Cast Iron Skillet Baked Pork Chop w/ Fried Apples, German Potato Salad, and Green Beans.

 

 

I had picked up some beautiful, good size, Pork Loin Center Cut Chops. I marinated the Chop in JB’s Fat Boy Haug Waush BBQ Sauce for 4 hours in the fridge. To prepare it i broke out the Cast Iron Skillet, just something about the Cast Iron Skillets that I love using them. Added about 1/2 tablespoon of Canola Oil to the Skillet and browned both sides I then moved to the oven, which I had preheated on 400 degrees. I then baked it for about 22 minutes. I pulled it out when it hit 150 degrees (internal temperature) and let it set for 5 minutes to let it finish cooking. I love Chops and this one was delicious! The JB’s BBQ Sauce is the perfect marinade for any Pork.

 

 

One side dish was some Fried Apples. My Mom taught me how to make these a long time ago and I still fry them that way except now I use Splenda instead of Sugar. To prepare them I used Macintosh Apples that I peeled and sliced into smaller slices. I used a Cast Iron Skillet for these also. To fry them I used a 1 tablespoon of Extra Virgin Olive Oil, heated the Skillet up on High and added the Apples. I fried them, while stirring, for about 5 minutes and as they started to soften up I added about 3 tablespoons of Splenda Sugar Blend, maybe a tad less. Then stirred until well mixed and the Apples were soft. My Grandmother made Fried Apples this way, my Mom learned from her, and now I continue making them. Good Fried Apples!

 

 

Another side dish was Read German Potato Salad. First time I had tried canned German Potato Salad, I had tried the Read 3 Bean Salad and it was very good so I thought I would give this a try. I heated it up about 10 minutes in a small sauce pan and it was ready. It had a real good taste with plenty of Potatoes and nice Bacon size pieces. It does have a little strong Vinegar taste but I liked it, plus it’s only 120 calories and 20 net carbs per serving. I also heated up a small can of Del Monte Reduced Sodium Cut Green Beans. One nice Comfort Food Dinner! For dessert/snack later a 110 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

Read German PotatoSalad
Read German Potato Salad

* Serve Hot or Cold

Directions
Microwave: Empty contents into microwave safe dish, cover, heat 2-3 minutes. Drain, if desired. Season to taste. Serve. Stovetop: Empty contents into small saucepan. Bring just to a boil; drain if desired. Season to taste, serve.

Ingredients

Potatoes, Water, Sugar, Vinegar, Bacon (Cured With Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Modified Corn Starch, Salt, Onion, Spice, Natural Flavor, Parsley Flakes.
Nutrition Facts
Serving Size 125 G
Servings Per Container 3.5
Amount Per Serving
Calories 120Calories from Fat 30
% Daily Value*
Total Fat 3 G 5
Saturated Fat 2 G
7
Trans Fat 0 G
Cholesterol <5 Mg 1
Sodium 500 Mg 21
Total Carbohydrate 22 G 7
Dietary Fiber 2 G
7
Sugars 8 G
Protein 2 G

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